| Poached Salmon with Orange Cream Sauce |
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I finally found a poached salmon recipe that is not bland and does salmon justice.
Sides: Buttered couscous with cranberries. Tips: If you don't have a skillet large enough to hold all salmon fillets in one layer, you can poach fillets in a 2" deep baking dish covered with buttered parchment paper tucked around the fillets at 400F for 6-8 minutes or to desired doneness. When fillets finish poaching, pour the poaching liquid back into the skillet and finish the sauce with cream as described in the recipe. Wine: Buttery chardonnay |
| Serves 4 |
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| Ingredients | Directions |
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2 cups fish stock or clam juice 1 cup dry white wine Zest and juice of 2 oranges 1/3 cup maple syrup 1/2 tsp salt or to taste |
Bring fish stock, wine, orange juice, zest, and maple syrup to a boil in a large skillet (about 12" in diameter) that can hold 4 salmon fillets in one layer. Season with salt. Boil uncovered over med-high heat for 8 minutes. |
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4 salmon fillets (6oz each) salt and pepper |
Remove skin from fillets. Season fillets with salt and pepper. Arrange fillets in the skillet in one layer. Immediately reduce heat to low, and cover the skillet. Regulate heat, so that the liquid barely simmers. Cook for 3 minutes. Flip with a spatula, cover, and cook another 2 minutes. The cooking time will vary based on the thickness of your fillets. The above cooking time is for 1" thick fillets. Remove fillets to a plate and cover to keep warm. |
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1/3 cup heavy cream |
Raise the heat to high and reduce the orange liquid until slightly syrupy, about 3 minutes. Pour in the cream, and bring to a boil. Immediately, reduce the heat to med-low. Simmer for 1 minute. Taste and correct seasoning.
Uncover the fish and check for doneness in the thickest part. Salmon is best when you can separate the flakes with a fork, but the middle is still somewhat orange and translucent. If you like it more well done, add the fish to simmering sauce and simmer it gently uncovered for 2-3 minutes longer. Serve with sauce. |